Mojo marinated wings with a pineapple BBQ sauce

Method

Whisk ½ finely chopped onion with 6 crushed garlic cloves, ½ cup lime juice, the orange juice, olive oil, cumin, oregano, 1 tbsp sambal, 1 tspn salt, a little ground pepper and half of the coriander in a large bowl. Add the wings, toss until well coated and refrigerate for at least 2 hours (overnight is even better), turning every now and then.

At the same time, heat a little vegie oil in a heavy-bottomed pot and gently sauté ¼ finely chopped onion with the capsicum, ginger, remaining garlic and the chilli until tender, stirring now and again.

Add the pineapple and juice with the remaining sambal, the mustard, molasses, sugar, jam, allspice, the juice of 3 limes, Worcestershire, ketchup and tomato sauce. Whisk well and gently simmer for about

5-8 mins until thick and fragrant. Then set aside to cool to room temperature.

When ready, preheat oven to 200°C fan forced (220°C normal).

Put the wings in 2 large baking trays and cook in the oven for about 15-20 mins. Then top with quite a bit of the sauce and cook for another 10 mins to caramelise the sauce, basting once or twice with more sauce and the cooking juices.

Serve the wings on a large platter in the middle of the table with plenty of the sauce spooned over the top, a sprinkling of coriander on top and lots of serviettes!

nb. The wings can be cooked on the BBQ, if you prefer.

derived from the Dinosaur Bar-B-Que in Syracuse, New York

Ingredients

¾ large onion

8 plump garlic cloves, crushed

6-8 limes

1½ cups fresh orange juice

1/3 cup olive oil

1 heaped tspn ground cumin

1 tspn dried oregano

2 tbsp sambal oelek

sea salt & freshly ground pepper

6 tbsp roughly chopped fresh coriander

2 kg chicken wings

vegetable oil

½ green capsicum, cored, seeded & finely diced

1 tbsp julienned fresh ginger

1 small red chilli, seeded & finely chopped

1 cup diced pineapple

1/3 cup pineapple juice

1 tbsp Dijon mustard

1 tbsp molasses

2 heaped tbsp brown sugar

2 tbsp apricot jam

¼ tspn ground allspice

juice of 3 limes

2 tbsp Worcestershire sauce

½ cup tomato ketchup

¾ cup tomato sauce

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